Optional: Zest of 1 lemon (~1 teaspoon), preferably organic
Instructions
Preheat the oven to 325 degrees, and prepare a loaf pan by coating it in cooking spray or lining it with parchment paper.
In a bowl, combine whole wheat pastry flour, almond flour, sugar, baking soda, and salt.
Dollop yogurt on top of the dry ingredients and add the zest of the lemon, if using. Stir together until ingredients are just incorporated.
Move the dough into the loaf pan and spread it down flat.
Bake the quick bread for 50-55 minutes, until a knife comes out clean and the crust is firm to the touch and golden.
Move the loaf out of the pan and allow it to cool on a wire rack for 20-30 minutes before slicing.
Notes
Inspired by Food 52's Yogurt Bread with Molasses. The bread slices will stay good on the counter wrapped in plastic wrap for up to 3 days, or in the fridge up to 7 days. Alternatively, freeze the bread in individual slices for up to 3 months.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/02/24/whole-wheat-yogurt-quick-bread/